Strawberry-Rhubarb Jam with Agave recipe

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Ingredients

4 cups crushed strawberries
2 cups chopped rhubarb
¼ cup lemon juice
1 (1.75 ounce) package powdered fruit pectin
2 ¾ cups agave nectar
9 half pint canning jars with lids and rings

Nutrition Info

23.5 calories
carbohydrate: 6.2 g
cholesterol: : -
fat: : -
fiber: 0.5 g
protein: 0.1 g
saturatedFat: : -
servingSize: -
sodium: 0.2 mg
sugar: 5.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine strawberries, rhubarb, lemon juice, and pectin in a saucepan, bring to a boil. Stir agave nectar into strawberry mixture until dissolved, return to a rolling boil, stirring constantly, for 1 minute. Remove saucepan from heat. Skim foam from top of jam, if needed.

  2. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.

  3. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.

  4. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Recipe Yield

9 half-pint jars

Recipe Note

Strawberry rhubarb jam made with agave nectar.

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